CHOCOLATE CHIP MARSHMALLOW RECIPES

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PERFECT CHOCOLATE CHIP COOKIES | COOK'S ILLUSTRATED



Perfect Chocolate Chip Cookies | Cook's Illustrated image

We set out to perfect the back-of-the-bag classic with a cookie that was crisp at the edges, chewy in the middle, and full of rich toffee flavor.

Provided by Cook's Illustrated

Yield Makes 16 cookies

Number Of Ingredients 1

CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES RECIP…



Chocolate-Marshmallow Cream-Filled Cupcakes Recip… image

Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Whipped fluffy white frosting
3/4 cup marshmallow creme
1 container Betty Crocker™ Rich & Creamy rainbow chip frosting
3/4 cup Betty Crocker™ Whipped fluffy white frosting

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
  • Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
  • In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
  • In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.

Nutrition Facts : Calories 260 , CarbohydrateContent 37 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cupcake, SodiumContent 220 mg, SugarContent 2 g, TransFatContent 1 1/2 g

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